Lead, Food & Nutrition Services - La Jolla
About The Position
The Lead for Food and Nutrition Services works at Scripps Memorial La Jolla and oversees staff to ensure tasks are completed appropriately. The Lead is in charge on weekends and when the supervisor is unavailable. The role provides leadership and coordination across food service operations, including safe food handling, volume food production, menu development and modification, meal assembly and portion control, inventory management, food service equipment operations, customer service, human resources management, financial performance, infection control and sanitation, and overall department function. The Lead also participates in planning, coordinating, preparing, and producing meals in volume for patients, the cafeteria, and catering or special events, while complying with TJC, Title XXII, and other regulations. This is a full-time position at the Scripps Memorial campus in La Jolla. The role requires availability for varied shifts, including 6:00 a.m.–2:30 p.m. and 12:00 p.m.–8:30 p.m., and a varied schedule that includes weekends.
Requirements
- One year of experience in food and nutrition services.
- Must be able to speak, read, and write English.
- ServSafe Manager Food Protection Certification.
Nice To Haves
- One year of leadership experience in the food service industry.
- Experience in healthcare food service.
- Experience in kitchen sanitation operations.
- Associate degree in a related field or Certified Dietary Manager.
Responsibilities
- Oversee staff to ensure tasks are completed appropriately.
- Serve as the person in charge on weekends and when the supervisor is unavailable.
- Provide leadership and coordination for safe food handling, volume food production, menu development and modification, meal assembly and portion control, inventory management, food service equipment operations, customer service, human resources management, financial performance, infection control and sanitation, and overall department function.
- Participate in planning, coordinating, preparing, and producing meals in volume for patients, the cafeteria, and catering or special events.
- Comply with TJC, Title XXII, and other regulations.
Benefits
- Transitional and professional development programs.
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What This Job Offers
Job Type
Full-time
Career Level
Mid Level
Education Level
No Education Listed
